Ingredients:
1 cube of butter (1/2 cup)
1 cup of sugar
1 teaspoon vanilla extract
2 eggs

3 cups flour
1 teaspoon salt
3 1/2 teaspoons baking powder
1 cup heavy whipping cream
24 oz semi sweet chocolate chips.*

1/2 cup flour set aside

* Normal people use one 12 oz. bag of chocolate chips. I double it but you can do either way.

Preheat the oven to 350° . Line a cookie sheet or sheets with parchment paper.

1.) Cream butter and sugar together
2.) Stir in vanilla and eggs, mix well
3.) In a separate bowl, mix 3 cups flour, salt and baking powder together
4.) Add the flour mix to the batter, mix until blended to a crumbly batter
5.)Add the heavy whipping cream and mix until smooth.
6.) Add the chocolate chips, mixing until evenly distributed.

Sprinkle some of the half cup flour lightly on top of the batter and on your hands to make the sticky batter manageable.

Pick up a large handful of batter., Form it into a cylinder shape, about as thick around as your wrist, and place it curved on the baking sheet as part of the shape you want, which could be one large circle, or two or three smaller circles. Or if you wish, you can shape it into the traditional Norwegian Kringle shape, which looks like a pretzel.

Pick up another handful, (sprinkling more flour on the batter as necessary) doing the same until the circle or pretzel shape is formed. Stay about an inch away from the edge of the pan.

Bake at 3:50° for 27 to 33 minutes, (usually 30) until the lower edges are just turning a golden tan.
Allow the baked Kringle to cool on the sheet to room temperature before frosting.

Frosting:

1/4 cup butter
2 cups powdered sugar
3 tablespoons cream or milk
1-2 teaspoons almond extract

Sliced almonds and /or candy garnishes

1.) Cream the butter and sugar together
2.) Add the cream or milk and almond extract and mix well until smooth
3.) Spread on top of the Kringle with smooth swirls. Garnish as desired.